HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING
Steps:
- Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
- Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
- Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
- Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
- Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
- Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.
CREOLE RANCH SALAD DRESSING
Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size.
Provided by WiGal
Categories Creole
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
- Process this for 20 seconds.
- Add the crushed red pepper and the mayonnaise.
- Process for another 20 seconds.
- Season the dressing with salt and cracked black peppercorn to suit your taste.
- Process dressing another 15 seconds.
- If not serving immediately, place dressing in a container.
- Tightly seal container and keep the dressing refrigerated until use.
Nutrition Facts : Calories 216.9, Fat 18.6, SaturatedFat 4.4, Cholesterol 21.9, Sodium 340.9, Carbohydrate 11.9, Fiber 0.1, Sugar 4.1, Protein 1.3
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